Classic French Thin Apple Tart (Tarte Fine Aux Pommes)
This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges. I love how it’s quickly put together, requires no tart pan, yet makes for an utterly delicious and elegant dessert. It’s light, flaky and best enjoyed by hand. This Thin Apple Tart is made with only 5 components: a puff pastry circle, apples, butter, sugar and a glaze. It is a minimalist…
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 large baking apples
- Sheet of puff pastry (approx. 10in x 10in/20.5x
- 20.5cm)
- 1 tbsp (14g) unsalted butter
- 2 tbsp (25g) sugar
- 1/2-2 tbsp apricot jam or apple jelly (30-40g)
Instructions
- 1
Pre-heat your oven to 400°F (200°C) with a rack in the middle. Line up a baking sheet with parchment paper.
- 2
Step 1 - On a lightly floured working surface, roll out the sheet of puff pastry to a 13-inch (33cm) square. Then, cut out a 12-inch (30.5cm) circle from that dough – using a plate or a tart pan placed on top of the sheet as a guide if you want. Poke the circle all over with a fork. Transfer the puff pastry circle onto the parchment paper-lined baking sheet and place in the fridge while you cut the apples.
- 3
Step 2 -Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices – by hand or using a mandoline.
- 4
Step 3 -Remove the puff pastry from the fridge. Arrange the apple slices over the pastry in a circular pattern and overlapping – start with the largest apple slices for the outer circle and keep the smallest apple slices for the center. You do not need to leave a border all around.
- 5
Step 4 -Melt the 1 tablespoon of butter and brush it onto the apples. Sprinkle the tart evenly with sugar.
- 6
Step 5 -Bake the tart for 25 minutes or until the crust edges are dark brown and the apples look slightly caramelized. Let cool 2-3 minutes and transfer onto a cooling rack. Mix the apricot jam with 1 tbsp of water, and brush the glaze onto the apples.